Ingredients
For the Cake:
- 1½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans, toasted (optional but delicious)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together butter and cream cheese until smooth and fluffy.
- Gradually add sugar and beat until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Stir in vanilla, then gently fold in crushed pineapple and chopped pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- (Optional) While cake cools, whisk together glaze ingredients until smooth. Drizzle over cooled cake.
Serve and enjoy this tropical twist on a classic pound cake!
Let me know if you’d like a variation (like coconut added or made into cupcakes).